Editorial sample recipeMoroccanintermediateDairy-FreeGluten-Free

Moroccan Saffron Lamb Braise With Apricots

Name: Moroccan Saffron Lamb Braise With Apricots
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 servings
Cuisine: Moroccan
Ingredients: 1.5 lbs boneless lamb shoulder, trimmed of excess fat and cut into 1-inch cubes; 2 tbsp olive oil; 1 large yellow onion, finely diced; 1 tbsp ras el hanout; 0.25 tsp saffron threads, steeped in 2 tbsp warm water for 5 minutes; 0.75 cup dried apricots, halved; 1.5 cups halal beef stock; 0.25 cup slivered almonds, lightly toasted

Succulent lamb tenderly braised with fragrant saffron, gentle sweet spices, and chewy golden dried apricots, topped with toasted crunchy almonds.

Prep: 15 min
Cook: 45 min
Total: 60 min

AI-generated illustration of Moroccan Saffron Lamb Braise With Apricots

AI illustration

Technique to learn

Browning and Braising

Searing meat at high heat to create rich surface flavors, then simmering slowly in liquid under a cover until tender.

Instructions

Step 1: Heat olive oil in a heavy Dutch oven over medium-high heat until hot.
Step 2: Pat lamb cubes thoroughly dry with paper towels, add to pot in a single layer, and sear for 5 minutes until browned on all sides; transfer lamb to a plate.

Step 3: Reduce heat to medium, add diced yellow onion to pot, and sauté for 5 minutes until soft and translucent.

Step 4: Stir in ras el hanout, then pour in halal beef stock, steeped saffron water, dried apricots, and browned lamb with accumulated juices.

Step 5: Bring liquid to a gentle boil, cover tightly, reduce heat to low, and simmer for 35 minutes until lamb is tender.

Step 6: Garnish braise with toasted slivered almonds right before serving.

Cooking tips

Browning lamb in batches prevents crowding, which causes meat to steam instead of sear properly.
Steeping saffron threads in warm water beforehand releases vivid yellow color and floral aroma into braising liquid.
Original home-cooking adaptation inspired by Moroccan; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

Sign in to save this recipe, plan it, and log it when you cook it.

Sign in